Thayir Vadai Recipe – South indian Dahi Vada / Curd Vada a fab, creamy and flavorful South indian delicacy ideal for festive occasions or summer time meals
Thayir Vadai, also known as Curd Vada or Dahi Vada (South indian fashion), is a scrumptious dish made by using soaking deep-fried urad dal vadas in spiced curd (yogurt). in contrast to the North indian version, South indian thayir vadai is lightly tempered with mustard, curry leaves, and now and again garnished with grated carrots and coriander. It’s cooling, flavorful, and ideal for decent climate or as a festive prasadam.
ingredients:
For the Vada:
1 cup urad dal (black gram dal)
2 inexperienced chilies
1-inch ginger piece
a few curry leaves
Salt to flavor
Oil for deep frying
For the Curd blend:
2 cups thick curd (yogurt)
1/four cup milk (optionally available, to dilute)
Salt to flavor
1 inexperienced chili, finely chopped
1/2 tsp grated ginger
For Tempering:
1 tsp mustard seeds
1 tsp urad dal
A pinch of asafoetida
a few curry leaves
1 tsp oil
Garnish:
Chopped coriander leaves
Grated carrot (non-compulsory)
Boondi or pomegranate (optional)
commands:
Make the Vadas:
Soak urad dal for 2–3 hours, drain, and grind to a easy, fluffy batter with chilies and ginger. upload salt and curry leaves. form into vadas and deep fry until golden. Soak the fried vadas in warm water for 10 mins, then gently squeeze out the water.
put together Curd combination:
Whisk curd until clean. upload milk if wished. mix in salt, chopped inexperienced chili, and ginger.
assemble Thayir Vadai:
area the soaked vadas in the curd. allow them to soak for 15–20 mins.
mood:
heat oil, upload mustard, urad dal, asafoetida, and curry leaves. Pour over curd vadas.
Garnish and Serve:
top with coriander, grated carrots, or boondi. Serve chilled.
Tip:
Use thick home made curd for first-rate taste. Serve chilled for a clean treat!
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